Ingredients
• 2 lbs bone-in, skin-on chicken thighs
• 2 tablespoons olive oil or melted butter
• 1 packet dry onion soup mix (or ranch seasoning mix)
• 1 teaspoon smoked paprika (for color and depth)
Preparation
1. Prep the Chicken: Pat the chicken thighs dry with a paper towel. This is the secret to getting the skin extra crispy.
2. Coat: In a large bowl, toss the chicken with olive oil until every piece is lightly coated.
3. Season: Sprinkle the dry soup mix and smoked paprika over the chicken. Rub the seasoning under the skin and on all sides for maximum flavor.
4. Arrange: Line a baking pan with aluminum foil for easy cleanup. Place the chicken thighs on the pan, ensuring they are not touching so the air can circulate.
5. Bake: Place in a preheated oven at 200°C (400°F). Bake for 35–45 minutes.
6. Crisp: If you want the skin even crispier, turn on the broiler for the last 2–3 minutes of cooking, watching closely so they don’t burn.
7. Rest: Let the chicken rest for 5 minutes before serving to keep the meat juicy inside.